Eggless Banana Pancakes

I found this yummy pancake recipe on the internet and now I don't remember where I printed it from! They are healthy and delicious. They are also good with jam!

• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1/4 tsp salt
• 2 1/2 tsp baking powder
• 2 tsp white sugar
• 1 1/2 cups skim milk
• 2 small ripe bananas, finely chopped

In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in milk and bananas just until moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 12 pancakes. 91 calories each.

Hawaiian Haystacks

My family loves this recipe although the kids have to eat theirs all separated. Picky eaters! The good thing about this recipe is that you can add or subtract whatever sounds good to you.

Ingredients:

• rice
• Chinese noodles
• cream of chicken soup
• sliced olives
• pineapple chunks
• 2-3 chicken breasts, cubed and pan cooked
• maraschino cherries, cut small

Cook rice according to package directions. While it's cooking heat up soup using 1/2 of the water that it calls for. Cook chicken over medium-high heat in 1 tbsp butter until cooked through. To serve layer Chinese noodles, rice, cream of chicken soup, chicken, olives, pineapple and cherries.

Crockpot Taco Soup

Here's a recipe even my hubby can throw together!

• 1 lb. cooked ground beef, drained
• 1 pkg. taco seasoning
• 2 cans red kidney beans, drained (can use black beans)
• 2 cans kernel corn
• 2 cans diced tomatoes
• 1/3 cup salsa

Toss ingredients in crockpot. Don't drain tomatoes or corn. If there is too much liquid for your crockpot drain corn before adding. I usually cook mine on low for 8 hours while I'm at work. Can cook on high for 3-4 hours. Serve by itself or top with cheese, sour cream, or crushed tortilla chips.

Fruit Kabobs

This is one of my favorite snacks. Very simple and easy. Just cut your favorite fruit and spear on a kabob stick. Then dip it in lemon flavored yogurt. Yum!!

Never Fail Chocolate Chip Cookies

This NESTLE recipe is ALWAYS enjoyed by my family. It's nice to have a high altitude recipe that works every time!

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12-oz) package NESTLE TOLL HOUSE Semi-Sweet Chocolate Chips

1 cup chopped nuts

PREHEAT oven to 375 degrees

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

HIGH ALTITUDE BAKING (5,200 feet) Increase flour to 2 1/2 cup. Add 2 tsp water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.